prawns with spicy dip
Preparation time 10 minutes
2 Little Gem lettuces, leaves separated
400 g (13 oz) cooked peeled king prawns
200 g (7 oz) cream cheese
100 g (3½ oz) natural yogurt
1 garlic clove, crushed
2–3 drops of lemon juice
¼ teaspoon dried chilli flakes
handful of snipped chives
salt and pepper
Make the spicy dip. Mix together the cream cheese, yogurt, garlic, lemon juice, chilli flakes and chives in a serving bowl. Season with salt and pepper to taste.
Arrange the lettuce leaves on 4 small plates and top with the prawns. Serve the dip for everyone to share.
For spicy prawn salad, heat 2 tablespoons olive oil in a saucepan, add 1 tablespoon dried chilli flakes and 2 crushed garlic cloves and cook for 2 minutes. Add 500 g (1 lb) raw peeled king prawns and cook for a further 5–6 minutes until the prawns turn pink and are cooked through.
Add a splash of white wine and cook until it has evaporated. Remove from the heat. Toss 75 g (3 oz) rocket leaves in 2 tablespoons olive oil and 1 tablespoon balsamic vinegar.
Divide between 4 plates and top with 2 peeled, stoned and sliced avocados. Spoon over the prawns and serve sprinkled with 1 tablespoon toasted sesame seeds. Calories per serving 385
|prawns with spicy dip|